Re: I just received this e-mail...
You suggested thatJamaican ingredients is essential. I don't really agree. What is important is the taste and presentation of thefinioshwd stuff. I some times use cheap allspoice, when I can't get Jamaican allspice. It is not as strong as Jamaican vareity, but I add a little cinamon and nut meg to spice itup and th efinish product is indistinguishable. I also use commercial coco to make Jamaicah chocolate, by adding cooking pil,andcinamon to produce the authentic Jamaican taste. It is all about th efinish. That is what make an authentic meal. a person want to hav ethe same tase they arte use to having irrespectine of the ingfedients.
You suggested thatJamaican ingredients is essential. I don't really agree. What is important is the taste and presentation of thefinioshwd stuff. I some times use cheap allspoice, when I can't get Jamaican allspice. It is not as strong as Jamaican vareity, but I add a little cinamon and nut meg to spice itup and th efinish product is indistinguishable. I also use commercial coco to make Jamaicah chocolate, by adding cooking pil,andcinamon to produce the authentic Jamaican taste. It is all about th efinish. That is what make an authentic meal. a person want to hav ethe same tase they arte use to having irrespectine of the ingfedients.

What if a Jamaican chef studied extensively at all the fine French cuisine schools, then worked for years in many fine French restaurants, working his way to opening his very own French chateau in south of France. And then, some famous English restaurant critic goes to his restaurant and, upon finding that the chef is Jamaican, announces, "No Jamaican can cook authentic French cuisine." Now, wouldn't you be outraged? </div></div>Yes but not surprised the French used to do that a lot....maybe <span style="font-family: 'Arial'">Barry </span>is <span style="font-family: 'Arial Black'">French</span>?
here it comes!
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